To prepare a focaccia that is soft on the inside and crunchy on the outside, here is a trick for true professionals and a trick to make it digestible

To prepare a focaccia that is soft on the inside and crunchy on the outside, here is a trick for true professionals and a trick to make it digestible

Every year there are many tourists who visit Italy and its wonders. A land of rare beauty, which enchants from north to south with works of art and impressive landscapes. But our country is also the cradle of good food. Each Region has a recipe that distinguishes it. Think of the Apulian orecchiette, Genoese pesto, Bolognese sauce, etc. They are traditional dishes, passed down from generation to generation and made with genuine ingredients. But our cuisine is also one of the most loved and copied in the world.

To prepare a focaccia that is soft on the inside and crunchy on the outside, here is a trick for true professionals and a trick to make it digestible

There are many dishes that tourists can taste in our country. Let’s think about the classic fried fish. A typical recipe that both adults and children like. But let’s not forget the beloved pizza and focaccia. Focaccia, in particular, is a very smooth and flavorful fermented product. It is a food that we like to eat while watching a football game, at parties, but also as an appetizer. Focaccia can be cooked in both an electric and wood-fired oven. We can dress it and fill it as we like: adding just a splash of oil, or cheese and salami.

You don’t have to be an expert baker to make focaccia. But it is important to follow the original recipe step by step and also to know some very useful tricks. In fact, not everyone knows that to prepare a soft focaccia it is necessary to add boiled potatoes or potato flakes to the basic ingredients (flour, oil, water, yeast, salt). These ingredients will make it tall, fluffy and soft.

What to do to make the focaccia light and digestible

For the focaccia to be very light, just like the one we buy, we must pay attention to a fundamental step. The secret is to use a little yeast (mother, dry or beer), but increasing the fermentation time. This is a little trick that will allow us to obtain a light, soft and digestible focaccia. We can prepare the dough the night before, and then cook it the next morning. With this simple technique for true professionals, our homemade focaccia will no longer be hard, heavy and short.

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(The information in this article is merely informative. We do not know the eating habits and possible intolerances of our readers and therefore it is recommended to consult your doctor about foods that may cause damage to your health. In any case, it is highly recommended to read the warnings about this article and the responsibilities of the author that can be consulted HERE”)